Preheat the oven to 400°F and then line a baking sheet with parchment paper (or two, depending on the size of your squash). Prepare the squash by slicing the top stem off of of each one, then cut them straight down the center into two separate halves. Using a spoon, scrape out the seeds and any soft, dark yellow strands. Lightly brush the inner edges with 2 teaspoons of olive oil then place them facing down on the lined baking sheet. Bake in the oven for 45 minutes to an hour, or until the outside is somewhat pliable when you squeeze it (be sure to wear an oven mitt when doing this).

While the squash is cooking, prepare the filling by warming the remaining two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes. Then add the garlic, oregano, thyme, salt & pepper, and crushed red pepper and stir together. Continue to cook for another 2 minutes then add the kale. Stir together and cook for an additional 5 minutes, or until the kale begins to wilt. Pour in the marinara, stir everything together and let sit over low heat.

Once the squash is cool enough to handle, use a fork to scrape the inside so that the strands begin to appear. Spoon about 1/4 cup of the marinara mixture inside then top with about 1/4 cup of the cottage cheese (this is assuming you are using a smaller size squash so it may vary if you are using a larger one). Top with another 1/4 cup marinara then sprinkle with shredded cheese. Repeat until all of the squash are stuffed.

Lastly, turn the oven to broil and place the squash back on the baking sheet, facing up. Transfer them to the oven and broil until the cheese is golden and bubbly, for about 3-5 minutes. Remove from the oven then using oven mitts to plate the squash. Sprinkle with fresh herbs such as parsley (optional), serve and enjoy!